Coconut Rice Pudding with Toasted Coconut Flakes and Cardamom

A creamy and fragrant coconut rice pudding, infused with cardamom and topped with toasted coconut flakes for a delightful texture and flavor contrast. Pairs perfectly with a mild Thai or Indian coconut curry.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350

Level

Easy

Yields

4 servings

Cost

£0.49

Season:

🌍 Year-round

Meal Type:

Breakfast•Dinner•Dessert

Cuisine:

British•Indian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

0.5cupUncooked White Rice (Basmati or Jasmine)(Rinsed well)

£0.20

1canFull-Fat Coconut Milk((13.5 oz / 400ml))

£1.30

0.5cupWater

0.3cupGranulated Sugar(Adjust to taste)

£0.05

4Cardamom Pods(Lightly crushed)

£0.15

0.3teaspoonPinch of Salt

£0.01

0.3cupUnsweetened Shredded Coconut

£0.15

0.5teaspoonVanilla Extract(Optional)

£0.10

Total Cost

£1.96

£0.49 per serving

The Method

1
Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet in a thin, even layer. Toast for 5-8 minutes, or until golden brown, stirring halfway through. Watch carefully to prevent burning. Remove from oven and set aside to cool.
2
Rinse the rice in a fine-mesh sieve under cold water until the water runs clear.
3
In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, cardamom pods, and salt.
4
Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
5
Remove the saucepan from the heat and discard the cardamom pods.
6
Stir in the vanilla extract (if using).
7
Spoon the rice pudding into serving bowls. Top with toasted coconut flakes.
8
Serve warm or chilled.

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My Notes

Nutrition Information

Nutrition per serving (200g)

350 kcal / 1464 kJ

Carbs

36g

14% of RDA

Fat

22g

31% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

17 g

19% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a richer flavor, use more coconut milk and less water.

Adjust the amount of sugar to your preference. You can also use other sweeteners like maple syrup or honey.

If the rice pudding becomes too thick, add a splash of coconut milk or water to thin it out.

Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Saucepan

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Coconut Curry with Chickpeas and Spinach

A flavorful and healthy dairy-free curry perfect for a weeknight dinner. Packed with chickpeas, spinach, and aromatic spices in a creamy coconut milk base.

40 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Spiced Papadam with Mango-Mint Chutney

Crispy and flavorful papadums paired with a refreshing mango-mint chutney. A perfect starter to complement any Indian curry.

20 minutes

4 servings

Easy

"Crispy papadums provide a contrasting texture to the creamy curry, while the light and refreshing mango-mint chutney offers a sweet and tangy counterpoint to the rich and savory flavors of the main course. The spices in the papadum complement the curry's spice profile without being overpowering."